When freezing carrots, pay attention to the following aspects:

1. Quick frozen fruit - quick frozen carrots need to be scalded, and they should be cooked. They should not be mixed and scalded too much, otherwise their quality and flavor are poor.

2. Drain the material, so as to prevent the remaining water on the surface from connecting with each other or sticking to the freezing equipment after freezing.

3. During quick freezing, the placing thickness of materials on the freezing tray or conveyor belt shall not be too thick, so as to achieve the purpose of rapid and uniform freezing in a short time.

4. Quick frozen carrots should be frozen before eating, and should be eaten immediately after freezing. They should not be placed for a long time at room temperature.

Manufacturing process of quick frozen vegetables

The vegetables selected by Hengteng quick-frozen sweet corn manufacturer are blanched. When the vegetables turn dark green, they can be picked up and put into cold water for cooling. The cooled vegetables are put into a centrifuge for drying, and then frozen. They are quickly frozen in a cool wind environment of minus 33 ° C to minus 40 ° C for 45 minutes, left and right * the composition of vegetables is different at different times *, and then enter cold water to form thin ice on the surface, so as to avoid oxidation. The intention of blanching is to kill fungi and achieve the intention of anti-corrosion. Water above 40 ℃ can also inactivate biological enzymes in vegetables, and then slow down biological physiological reactions. The shorter the freezing time, the better the quality of quick-frozen vegetables.

Quick frozen green beans should be fresh, bright, green, uniform in shape, slender, free of spots, pests and other pollution. Remove all diseases, pests, bruises and deformities; Varieties without side ribs shall be cut off at both ends. Varieties with side ribs shall be removed at the end and sharpened at both ends. Then wash mung beans in clean water for 3 to 4 times.

Processing technology of quick-frozen green knife beans: decolorize in hot water at 93 ~ 100 ℃ for 1.5 ~ 2 minutes to make mung beans green without mottling. The bleaching time and degree must be strictly controlled, and the blanching shall be continuously stirred to ensure uniform blanching. Ironing tools shall be woven with stainless steel mesh. The bleached raw materials are first cooled with tap water or groundwater meeting the sanitary requirements, and then put into a cooling tank with cold water temperature lower than 5 ° C to cool the raw materials to less than 10 ° C, and then the surface water of the raw materials is discharged. Freeze in quick freezing equipment with temperature lower than - 30 ℃ for 10 minutes. Packed in 0.25kg, 0.5kg, 1.5kg, 10kg and 20kg respectively. Then packed in cartons of 20kg each. The temperature of the freezer is - 18 ℃, and the goods are stacked in layers to prevent extrusion.